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Crust Ingredients:

2 cups graham cracker crumbs

1/2 cup butter or margarine, melted

Filling Ingredients:

1/2 cup butter or margarine, softened

1 and 1/2 cups icing sugar

1 egg

1 tsp. vanilla

1 14oz. can crushed pineapple

2 cups whipped cream (prepared from a small carton of whipping cream, Cool Whip, or Dream Whip)

Directions:

Preheat the oven to 325 degrees F and place rack in the centre of the oven.

In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter/margarine. Press the mixture into an 8x8" or 9x9" baking pan. Bake for 10 minutes, then cool completely on a wire rack.

In a separate bowl, mix together the 1/2 cup softened butter/margarine, icing sugar, egg, and vanilla with an electric mixer until smooth. Spread this mixture over the crust once it has completely cooled. Bake for 15 minutes, then remove and cool completely on a wire rack.

Prepare your whipped cream of choice. If using a carton of whipping cream, beat the cream in a medium bowl until it is thick and stiff. You may want to add 2 Tbsp. of white sugar and 1 tsp. vanilla extract for sweetness and flavour. Drain the juice from the canned crushed pineapple. Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling.

Garnish the dessert with a sprinkle of graham cracker crumbs. Keep chilled and serve cold

 crust:

1 cup flour

1/2 cup butter, melted

2 Tbs sugar

1/2 cup chopped pecans - optional

instructions

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:

8 ounces cream cheese, room temperature

1 cup powdered sugar

1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:

1 small package coconut cream instant pudding

1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

6 eggs

2 packages of 10 oz sausage links

1 cup milk

16 oz Tater tots

2 1/2 cups shredded cheese (we used a cheddar and jack mix)

1/2 teaspoon of salt

1/2 teaspoon of pepper

Preheat oven to 350 degrees. Grease a 9 x 13 casserole dish. Brown sausage according to package directions and cut into bit sized pieces. Spread cooked and cut sausage onto greased casserole dish.

In a large bowl, beat together milk, eggs, salt and pepper. Cover the sausage in the casserole dish with the egg mixture.

Cover with one cup of cheese. If you will be serving this the next morning like I did, cover and refrigerate at this point. You will be performing the next steps in the morning.

Spread 16 oz of tater tots on top of the cheese.

Add the remainder of the cheese on top.

Bake for 40 minutes at 350 degrees. This did not last long at my breakfast meeting. I was lucky to snatch up a piece and it was SO good. I will be making this again soon!

 ingredients

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

directions

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out into the same size/shape as the pan you are going to bake them in. Cut biscuts into squares.

Melt 1/4 cup butter and pour in a 9 inch square pan. Place cut biscuits in pan, they will be touching, and bake at 450 degrees until golden brown (approx 15 minutes). Enjoy with this Recipe

 2/3 c mayonnaise

1/4 c freshly grated Parmesan cheese

1/2 c seasoned bread crumbs, finely crushed

1-1/2 tsp. seasoning salt

1/4 tsp. freshly ground black pepper

1 tsp. granulated garlic or garlic powder

1/2 tsp. Coleman’s mustard

1/2 tsp. soy sauce

4 skinless, boneless chicken breasts

Preheat oven to 375.

Spray a baking dish large enough to hold the chicken in a single layer.

In a medium sized bowl, mix all ingredients except chicken until blended.

Coat top and sides of the chicken with the mayonnaise mixture and place in prepared baking dish.

Bake for 30-35 minutes or until deep golden brown and juices run clear when chicken is pierced.

Unsweetened cocoa powder

1 egg, lightly beaten

1 cup buttermilk or sour milk (see note below)

2/3 cup vegetable oil

2 cups all-purpose flour

1 3/4 cups sugar

1/2 cup unsweetened cocoa powder

1 tablespoon baking soda

1 teaspoon salt

1 cup freshly brewed hot coffee

Chocolate Frosting (see recipe below)

1 1/2 cups pecan halves, toasted

1/2 cup purchased caramel ice cream topping*

Directions

Grease three 9-inch cake pans*. Line the bottom of each pan with parchment paper. Grease the paper; dust with unsweetened cocoa powder. Set pans aside.

In a small bowl, stir together egg, buttermilk and oil; set aside. In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt. Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined. Gradually beat in hot coffee. Pour batter into prepared pans. (Layers will appear shallow.)

Bake in a 350 degrees F oven for 22 to 25 minutes or until a wooden toothpick inserted near center comes out clean. Cool cakes on a wire racks for 10 minutes. Loosen sides from pans, then invert cakes on racks. Remove cakes from pans. Peel off paper; cool thoroughly.

When the cakes are cool, make the Chocolate Frosting. Place 1 cake layer, top-side down, onto a serving plate with a lip. Using an icing spatula or wide knife, work quickly to frost the top of this layer with one-third of the frosting. Arrange one-third of the pecans on top and drizzle with some of the ice cream topping. Top with the second layer, top-side down. Repeat with frosting, pecans and caramel topping. Top with the third layer, right side up. Repeat with remaining frosting, pecans and caramel topping.

Chill cake 1 to 2 hours before serving.

Note

Note: If you don't have buttermilk on hand when preparing this cake, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Tip

* A thicker caramel topping works best in this recipe. Some caramel will ooze from the cake as it chills.

Tip

** If you only have two 9-inch cake pans, refrigerate 1/3 of the batter while you bake the other two layers. Clean and prepare one of the pans as directed, and bake remaining batter.

Chocolate Frosting

Ingredients

1 cup sugar

1/2 cup milk

6 tablespoons butter, cut up

1 12 - ounce package semisweet chocolate pieces (2 cups)

1 - 2 teaspoons freshly brewed hot coffee

Directions

In a medium saucepan, combine sugar and milk. Add cut up butter. Bring to boiling, stirring constantly. Remove from heat. Add semisweet chocolate pieces. Using a wire whisk, mix until smooth. If frosting is too thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee. If necessary, let stand several minutes before using.

Ingredients

1 cup white sugar

1 cup butter

1/2 cup cocoa powder

1 teaspoon vanilla extract

4 eggs

1 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup walnut halves

Directions

Melt the butter or margarine and mix all ingredients in the order given.

Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch

greased pan.